• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • 8 Ingredient Desserts Ebook
  • SHOP
You are here: Home / Appetizers / Best Vegan Queso (8 Ingredients!)

Best Vegan Queso (8 Ingredients!)

3.7Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

The absolute BEST Vegan Queso made with cashews, non-dairy yogurt, salsa, green chiles, tomatoes and zero nutritional yeast! This queso is dairy-free, oil-free and delicious! EVEN READERS AGREE it is the best!

Bowl of vegan queso cheese in a bowl with a chip on the side.

BEST VEGAN QUESO

I’m here to show you how to make the Best Vegan Queso ever today! This cheese recipe is a variation of my cheese sauce from my Cheesy Mexican Tortilla Bake. I’ve had probably hundreds tell me it is the “best I’ve ever had since going vegan”, so I only named it that because I and you all seem to feel that way, k? But guess what, it is even better because I adapted it to be queso now.

In all seriousness, it really is the best vegan queso cheese recipe. It is so good that it went over as a big hit with all of my non-vegan guests at my Christmas party. I even had a couple of them say “I’d eat this over regular queso any day”…especially when you look at how much more healthy my version is, yet so rich and decadent. I love wowing non-vegans with dairy-free recipes, which you can see in my 20 Healthy Vegan Recipes to Wow Non-Vegans!

Plate of chips and vegan queso cheese dip and jalapenos and chiles in a bowl.

Pictured with my oil-free chips. See directions below how to make. I originally shared how to make these in my Mexican Bowls post, but have added brushed lemon juice this time. Yum. Learn why I like to be oil-free as much as possible on my How to Cook and Bake Without Oil post. 

MAKE VEGAN CHEESE WITHOUT NUTRITIONAL YEAST

Unlike most vegan cheese recipes you will find, this Best Vegan Queso is made with NO nutritional yeast and yet it is insanely cheesy and full of flavor. The salsa, vinegar and yogurt all give this dairy-free queso dip all of it’s cheesy flavor and tang.

Vegan queso cheese dip in a bowl with hand dipping a chip in the queso.

VEGAN QUESO INGREDIENTS

First, you will gather these 8 ingredients (+salt):

  • Cashews: make it extra rich, creamy and thick just like dairy cheese.
  • Salsa: gives the cheese a depth of flavor, as well as tang, which is needed for a cheesy taste.
  • Non-dairy yogurt: makes this taste extra tangy, extra cheesy and creamy. I use the So Delicious coconut plain.
  • Distilled white vinegar: another super acidic note to give extra oomph of flavor that just screams cheesy.
  • Smoked paprika: gives a wonderful smoky undertone to the cheese.
  • Ground cumin: gives more depth of flavor and aids to the authentic queso flavor.
  • Green chiles: these add both flavor and texture, reminiscent of classic queso.
  • Tomatoes: adds texture and classic in queso.

Vegan cheese sauce in a blender.

HOW TO MAKE VEGAN QUESO

Step 1: First, add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth and creamy.

Step 2: After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.

Step 3: Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.

Step 4: Top with sliced jalapenos or cilantro if desired and serve right away.

Vegan queso cheese dip in a bowl with chips on the side and jalapenos on top.

FREEZING TIPS

While I have not tried freezing this personally, I think it would be just fine. Just thaw it overnight in the fridge and reheat it on a very low heat over the stove, whisking constantly to prevent sticking. Do not heat it in the microwave, as I do not think it would reheat as well.

OTHER VEGAN CHEESE RECIPES TO TRY

  • Vegan Ricotta Cheese
  • Vegan Pimento Cheese
  • 5 Ingredient Strawberry Cream Cheese
  • Vegan Baked Herbed Cashew Cheese
  • Vegan Baked Smoky Cashew Cheese

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan queso dip with hand dipping a chip in.

Best Vegan Queso

Brandi Doming
The absolute BEST Vegan Queso made with cashews, non-dairy yogurt, salsa, green chiles, tomatoes and zero nutritional yeast! This queso is dairy-free, oil-free and delicious! ONLY 8 ingredients!
5 from 47 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Mexican, Vegan
Servings 2 1/2 cups
Calories 224 kcal

Ingredients

  • 1 cup (150g) raw unsalted cashews* (see NOTES at bottom regarding sub)
  • 1 cup (240g) medium heat runny/not too chunky salsa (I used Pace Picante)
  • 3/4 cup (180g) PLAIN dairy-free yogurt (I used SO Delicious "Unsweetened" Plain coconut yogurt but Soy will work too, but it's slightly sweeter)
  • 1 tablespoon (15g) white distilled vinegar
  • 1 1/4 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 4 oz can diced green chiles (use half or the whole can)
  • 1/4-1/2 cup diced tomatoes
  • Optional: sliced jalapenos and cilantro

NOTE

  • If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, drain, rinse and proceed. Otherwise, the cheese will be gritty. OR, you can sub the cashews with equal gram amount (150g) RAW oil-free cashew butter.

NOTE

  • Using a medium heat salsa here will give a nice kick of spiciness. If you are serving this to kids or prefer mild, then sub with a mild salsa.
  • I use this scale.

Instructions
 

  • If wanting to make my oil-free chips, make those first. See the bottom of the directions.
  • Add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth. After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
  • Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
  • Top with sliced jalapenos or cilantro if desired and serve right away. It will get a bit thicker as it sits and overnight in the fridge, so just give it a good stir.
  • This sauce is excellent as a dip at a party or over burritos or nachos!

Oil-free Chips: Preheat your oven to 400°F and line 2 sheet pans with parchment paper. Cut your tortillas into 4ths. Spread them out evenly and brush lightly with lemon juice and season with salt. Bake for 8-10 mins or until they are getting crisp. Watch closely towards the end so they don't burn. Let them cool and crisp up.

    Notes

    • CASHEWS SUB: I always get asked about subbing cashews from people who are low-fat or avoid fat. I am not fat-free or nut-free so I use nuts in my recipes because I want them to taste just as rich and creamy as the original dairy versions, so that is why fat is needed.
      However, if you want a lower fat version, you can sub up to 1/2 cup of the cashews with white beans. That will really reduce the amount of fat, but ONLY do this if you don't want the best version to serve and wow guests, as it will NOT be as rich, creamy or thick or taste the best.
      If you are nut-free completely, you can try subbing all white beans, but this is clearly not going to be nearly the same richness, creaminess or thickness as the cashew version. It will be runnier and have a bean taste, so if you are ok with that, give it a try!
    • FREEZING TIPS: While I have not tried freezing this personally, I think it would be just fine. Just thaw it overnight in the fridge and reheat it on a very low heat over the stove, whisking constantly to prevent sticking. Do not heat it in the microwave, as I do not think it would reheat as well.

    Nutrition

    Serving: 120gramsCalories: 224kcalCarbohydrates: 20.3gProtein: 4.8gFat: 15.5gSodium: 844mgFiber: 3.7gSugar: 8g
    Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
    Keyword best vegan queso, vegan queso cheese, vegan queso recipe

     

     

    Filed Under: Appetizers, Dips/Sauces, Gluten Free Tagged With: Best, Cashews, Cheese, green chiles, Jalapenos, Nutritional yeast, Queso, Salsa, yogurt

    Previous Post: « Wrapped-Up Chile Rellenos from Vegan Burgers and Burritos Cookbook!
    Next Post: Vegan Options at Disneyworld »

    Reader Interactions

    Comment and Rate This Recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Erin

      July 23, 2020 at 2:48 am

      5 stars
      I made this tonight and it was amazing!! I’ve been vegan for 10 years and made many vegan cheeses, and this is at the top! A keeper for sure.

      Reply
    2. Amelia

      July 29, 2020 at 2:11 am

      5 stars
      Seriously amazing! I’ve tried many different vegan quests, and this is by far the best.

      Reply
    3. Christina

      August 4, 2020 at 1:55 am

      5 stars
      Made as a topping for black bean and lime cilantro rice burritos and it was a HIT! Didn’t have any green chilis so tossed in a jalapeño which gave it a delicious kick. Thank you for another winning recipe!

      Reply
      • brandi.doming@yahoo.com

        August 5, 2020 at 6:30 am

        So awesome, thanks Christina!

        Reply
    4. Hope Kuchta

      August 10, 2020 at 4:18 pm

      5 stars
      Thank you so much for your recipes, we love them!

      Reply
      • brandi.doming@yahoo.com

        August 10, 2020 at 7:55 pm

        So happy to hear that, thank you Hope!

        Reply
    5. Janice

      August 31, 2020 at 3:11 am

      5 stars
      This is so good! If you did not know it wasn’t “real” queso, you wouldn’t be able to tell!

      Reply
      • brandi.doming@yahoo.com

        August 31, 2020 at 6:11 am

        Yay, amazing to hear Janice!

        Reply
    6. Jeanne

      October 25, 2020 at 8:45 pm

      I can’t get your “subscribe feature” to work. The actual place to enter name and email address doesn’t appear.

      Reply
    7. Heather

      November 6, 2020 at 8:45 pm

      5 stars
      Yet another recipe that was so good even the non-vegans I know gobbled it right up! I took a batch of this to work, and even though no one in my office is vegan other than me it was gone in 5 minutes! It literally disappeared as fast as I could heat it up! This could not be improved upon in any way. Thanks for making me a hero in my office!! 🙂

      Reply
    8. Sara

      February 4, 2021 at 7:42 pm

      5 stars
      Thank you so much for sharing this recipe!! I have tried many vegan queso recipes and this is hands down, my favorite! So thankful to have found your website!

      Reply
    9. Christina

      February 8, 2021 at 1:53 am

      5 stars
      This is soooooo good! And if you have teenagers who eat all the plain yogurt in the house, and you don’t find out until you go to make this during a snowstorm, you CAN use tofu as a substitute. I only had extra firm tofu, so I added a splash of oat milk to loosen it up. Delicious!!

      Reply
      • brandi.doming@yahoo.com

        February 10, 2021 at 11:34 pm

        Woohoo, that is so awesome to hear Christina!!

        Reply
    10. Mireille

      February 8, 2021 at 9:19 pm

      5 stars
      Amazing!!!! I just made this to replace a previously made ques0 sauce from another source that disappointed me. I was out of salsa and green chilies, soI used Rotel and salsa verde. It turned out so perfectly delicious. It’s just what I was wanting flavour and texture-wise to top my left-over nachos!!

      Reply
      • brandi.doming@yahoo.com

        February 10, 2021 at 11:34 pm

        yay, lovely to hear this feedback Mireille, thank you!

        Reply
    11. eydie

      February 10, 2021 at 11:31 pm

      5 stars
      This was sooo good:)

      Reply
      • brandi.doming@yahoo.com

        February 10, 2021 at 11:34 pm

        So glad you loved it, Eydie, thank you!

        Reply
    « Older Comments

    Primary Sidebar

    Search this blog…


    I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

    ORDER NOW!!

    Join 368,079 Followers!

    FacebookInstagramPinteresttumblr

    The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

    MOST POPULAR RECIPES!

    WHAT’S IN MY VEGAN PANTRY

    THE BEST VEGAN FLUFFY PANCAKES

    Fluffy vegan pancakes stacked on plate

    THE BEST VEGAN ALFREDO SAUCE

    Best Vegan Garlic Alfredo on white plate

    THE BEST VEGAN QUESO

    Hand dipping chip into bowl of vegan queso

    VEGAN STUFFED RICOTTA SHELLS

    Vegan Stuffed Shells with Spinach

    VEGAN THAI GREEN CURRY

    Bowl of vegan thai green sweet potato curry

    CHEESY MEXICAN TORTILLA BAKE

    Vegan Cheesy Mexican Tortilla Bake in casserole dish

    CLASSIC VEGAN NOODLE SOUP

    Classic Vegan Noodle Soup in turquoise bowl

    THE BEST VEGAN RANCH DRESSING

    Best Vegan Ranch Dressing pouring over a salad

    THE BEST OATMEAL CHOCOLATE CHIP COOKIES

    Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

    THE BEST VEGAN FUNFETTI CAKE

    Slice of Vegan Gluten-free Funfetti Birthday Cake

    THE BEST VEGAN SNICKERDOODLES

    Vegan Gluten-free Snickerdoodles stacked on plate

    BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

    scattered vegan chocolate chip cookies on white board

    Recent Posts

    • Vegan White Bean Kale Salad with Almond Butter Dressing
    • Vegan Gluten-free Gingerbread Pancakes
    • Vegan Chili Pasta with Veggies
    • Vegan Peanut Butter Pancakes (Gluten-free!)
    • Vegan Valentine’s Day Desserts
    • Classic Vegan Chicken Noodle Soup
    • Vegan White Bean Stew (High Protein)
    • Best Vegan 7 Layer Dip
    • Vegan Breakfast Potato Bowl
    • Vegan Gluten-free Chocolate Cookies (So Fudgy!)

    CLICK HERE FOR THE VEGAN 8 MEAL PLAN!

    Copyright The Vegan 8 © 2021 · Privacy Policy

    • 230
    • 3.5K